You Knead This

Happy Monday, friends! It’s mild and wet Monday here in the cove. Legions of peepers have been croaking their tiny throats out in our little pond, daffodils peppering the property are just about to burst from the confines of their green pods, I saw some early tulip shoots coming up on my way to the chicken coop this morning, and the maple tree is shedding pink buds all over the patio.

Though it may only be mid-winter, and though there was a bonafide blizzard up north this past weekend, here in the cove, it smells, sounds, and looks a whole lot like early spring. I even spent bits of Saturday and Sunday weeding and cleaning in the garden, something I’ve never have imagined I’d be doing in February. No complaints, though. Getting soil all over my hands, crouching low, breathing in all that earth, and moisture, and, well, life, it felt good. Really, really good.

I wanted to share with you today some very fun food news happening in Asheville. Last Tuesday, we 3 Englishes had the great fortune of being invited to a sneak peek at a new culinary destination in town, Dough. With an emphasis on comfort food, the business is equal parts market, bakery, dine-in & takeaway, and classroom. We were completely wowed by what Dough offered.

Brain Ross, the business’s owner, honed his chops as a “food carny”, crafting saucer-sized cinnamon rolls in Florida. After twenty years immersed in the food world working from sunup to sundown, Ross decided to find a balance between, as he details it, “kin and kitchen.” Wanting to create a place that fed and educated, with hours that pleased him and his family, he created Dough. I loved how welcoming and approachable the place felt, as soon as we entered. Clearly that’s a focused objective of the business, saying as much in their brochure.

Brian wants to share his passion for food with the Asheville community while debunking the gastro-snobbery associated with chefs and purveyors of fine foods.

Here here! I’m onboard with that mindset. A nibbling feast set out for us “sneak peakers” included matzo ball soup (Glenn said it was some of the best he’s ever had, anywhere), Thai noodle salad, shepard’s pie, curried chicken puffs, empanadas, paella, barbecued salmon, challah, a charcuterie platter, hummus, pork belly (made me weak in the knees, friends, weak in the knees), salted caramels, berry muffins, caramel pecan buns (worth the visit to Dough alone), and these little honey butter chopped ham sandwiches that would have made a glutton out of me if I hadn’t found the wherewithal to just walk away from the table after three.

While you should check out Dough because of the stellar, well-executed food and unusual, intriguing provisions they offer, you should most definitely look into the business owing to the forthcoming classes they intend to host. Their classroom is amazingly well-equipped, with a trio of lovely ranges, more Kitchenaids then I’ve ever seen in one place, long work tables, and every other bit of equipment needed for learning how to make pasta, or bread, or whatever it is they’ll be teaching (yours truly might even be offering class there one day soon!).

Dough fills a need in Asheville, and, from the look and feel of our foray there last Tuesday, they’ve got a very, very good thing going. But don’t take my word for it, come see for yourself! Dough officially opens tomorrow, and will be offering demonstrations, samples, giveaways, specials, music, and more from 8 a.m.-8 p.m.. There will be an official ribbon cutting at 4 p.m., and live music from The John Henry’s from 5:30-7:30 p.m.. Stop in, and say hi to chef Ross for me! Huxley fell asleep on our drive over, which is why he looks like such a lump above. If you’d like to see more photos from our Dough excursion, you can see them here.

ALSO, my girl Jodi Rhoden, she of Short Street Cakesand Cake Ladies fame, is hosting what promises to be one amazing Mardi Gras bash tomorrow. Stop by the shop from 5-8 for all sorts of hijinks, shenanigans, and general merriment. Here’s what’ll be waiting for you (all of it free, aside from the raffle tickets):

There will also be a raffle that will, according to the invite, “blow your mind.” Raffle Tickets are $5, and are available at Short Street Cakes, Harvest Records, and Hall Fletcher Elementary. All Raffle Proceeds will benefit the Hall Fletcher Elementary School Garden. Raffle Items include:

7 Responses to You Knead This

Wow! Great updates, thanks! We take Merrimon into town half the time, because it’s a more interesting route than the interstate, and I’d wondered about the not-quite-open-looking Dough. And Short Street’s party looks like a nice way to get out there and meet people

Oh my!
Do you have any idea how they cooked that pork belly? I have several pounds of pork belly in my freezer and am looking for some good recipes.
By the way, I will be hosting a winter pie party tomorrow. Your pie book has inspired me to host seasonal pie parties: summer and fall were out of this world! Thank you for the great recipes and inspiration!

You know, I don’t, really. Seems like it was simply pan-fried to me, but that’s just a guess. You could email Dough directly, though, and ask. They’re super friendly and I’m sure someone would be able to give you the right answer.